Fresh Ginger Cake

An excellent tip with fresh ginger is to freeze it - either whole or cut in 1 inch pieces. Frozen it keeps forever, does not need to be peeled, and can be grated, chopped or microplaned much more easily - and the fibrous threads. disappear. Fully thawed after freezing, it can be easily pressed to give ginger juice.

I too arrived at this recipe as a result of self isolation, and it was the perfect use for the ginormous chunk of ginger my pandemic brain ordered. I even failed to add the pepper, and it is still delicious. Also this might seem like an easy tip for some, but use the same cup to measure your oil with first, and then the molasses - it will slide right out!

so, don't make it

This is one of the greatest cake recipes of all time! I find chefs serving it at fine restaurants all over the San Francisco Bay Area. It is a gorgeously lush, dark color, extremely moist, and wonderfully portable. Keeps well for days, and is amazingly versatile. It's incredibly ginger-y, but not "hot" from the ginger. It comes together very quickly and easily. I make sure to have the ingredients on hand all through the fall and winter. Total winner!

I tried your friend's suggestion of processing the ginger (in chunks) with the sugar in the food processor, and was pleased by the results. Please thank them.

Made this recipe after hearing Samin Nosrat recommend it on her podcast. Read other recommendations to blitz the ginger in a food processor. Made it a little healthier and still soooo indulgent by: - cutting sugar to 1/2c (still PLENTY SWEET!) - reduced molasses by 1/4c but compensated liquid volume by swapping it for unsweetened apple sauce - swapped half the oil for apple sauce - subbed 1/2c AP Flour for whole wheat flour - baked for the full hour SO DELICIOUS. Super moist & easy recipe.

One whole cup of chopped ginger will weigh about 4 ounces.

This cake was delicious! Finely chopping 4 oz of fresh ginger took way too long though. A friend suggested putting the ginger in chunks in the food processor with the sugar and processing it. I'm going to try that next time.

An excellent tip with fresh ginger is to freeze it - either whole or cut in 1 inch pieces. Frozen it keeps forever, does not need to be peeled, and can be grated, chopped or microplaned much more easily - and the fibrous threads. disappear. Fully thawed after freezing, it can be easily pressed to give ginger juice. This cake was delicious! Finely chopping 4 oz of fresh ginger took way too long though. A friend suggested putting the ginger in chunks in the food processor with the sugar and proce

What is mild molasses? I don't see various "strengths" of molasses in my markets.

A follow up to my previous note. I used a microplane on the ginger so it was very ginger forward the night it was baked. The next night the cake was far more mild because the ginger mellowed—and delicious with vanilla ice cream.

I made this for a (Canadian) Thanksgiving dinner - so replaced 1/4 c. olive oil with pumpkin so I could call it Pumpkin Ginger Cake. As one of the guests was gluten free, I replaced the flour with 1 c. chick pea flour & 1.5 c. gluten free flour. As suggested in other reviews, I pureed the ginger with the sugar. Made it a day ahead To push it over the edge I served it with warm 'Extra' Sauce from Mark Bittman's Sticky Toffee Pudding recipe. Fabulous!! On my make again list!

You completely change the ingredients and you have the nerve to critique the directions?

My first quarantine cake, chosen mainly because I accidentally ordered WAY too much fresh ginger from Instacart. What a happy mistake because this cake is like a slice of heaven! I followed the recipe as stated except I only had an 8x8 pan which turns out to be the same area as a 9" round pan, so it worked out. Worried about the oil? Who cares, you deserve it after 2 weeks of sheltering in place. Enjoy!

I thought the batter looked too runny when I poured it into the pan, but it came out with a lovely springy texture and moist crumb...